Buffalo Chicken Twice Baked Sweet Potatoes

I found this recipe on Facebook and had it bookmarked for the longest time.  After back-to-back classes of Pilates and yoga, I was hungry!!!  I bought a rotisserie chicken on my way home and had the rest of the ingredients on hand. 

This is easy, flavourful, filling and healthy - you HAVE to try it!!!

BUFFALO CHICKEN TWICE BAKED SWEET POTATOES

Ingredients:

4 medium sized-sweet potatoes

2 heaping cups shredded cooked chicken

1/2 cup diced yellow onion

1/2 cup finely diced celery

1/2 cup shredded carrot

2 tsp coconut oil

1/4 cup mayonnaise

1/4 cup buffalo sauce (I used Frank's)

1 tsp garlic powder

1 tsp dried dillweed

1/2 tsp smoked paprika

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

Salt and black pepper, to taste

Sliced green onions, fresh parsley, cubed avocado (optional toppings)

• Preheat oven to 400F.  Wash sweet potatoes and prick skins with fork.  Place in oven on a rimmed baking sheet lined with parchment paper, and bake for 45 mins to 1 hour (or until soft)
• While the potatoes bake, heat oil in a skillet and saute celery, onion and carrot over med-high heat until softened.  Transfer to a medium-sized mixing bowl and set aside.
• When sweet potatoes are cooked, cut in half lengthwise, scoop out most of the flesh leaving a thin layer so the skins maintain their shape.  Combine with the celery mixture.
• Add shredded chicken to the bowl, along with the mayonnaise, buffalo sauce and spices.  Season with salt and pepper.
• Scoop mixture back into the potato skins and bake for 20 minutes more in a 350F oven.
• Sprinkle each potato with optional toppings.
• Serve and ENJOY!!

**I unfortunately scooped too much of the flesh out of the potato skins and they crumpled.  Instead I placed the mixture in small serving dishes, baked them in the dishes and served as you see in the photo!

Rib Dry Rub and BBQ Sauce

Pork ribs

Friends of ours hold an annual rib cook off where we all compete for first place and bragging rights!  The dry rub and BBQ sauce that we came up with this year only got us 2nd place at the rib cook off, but 1st place at our family table.  They work perfectly for both pork and beef ribs - so if you are a lover of a traditional BBQ sauce flavour with your ribs, this is for you!!!

Beef ribs

RIB DRY RUB & BBQ SAUCE

Ingredients (Dry Rub)

3 tbsp Kosher salt

2 tbsp chili powder

2 tbsp packed, dark brown sugar

1 tbsp smoked paprika

1 tbsp hot paprika

1 tbsp garlic powder

1 tbsp onion salt

2 tsp ground mustard

1tsp black pepper

Ingredients (BBQ Sauce)

3 tsp oil

1 finely diced cooking onion

2 finely diced garlic cloves

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup maple syrup

1 tsp liquid smoke

1 tsp Worcestershire sauce

1 tsp blackstrap molasses

1/4 tsp salt

1/4 tsp black pepper

2 large racks of beef or pork ribs

BBQ sauce prior to pureeing

Pureed BBQ sauce - YUMMY!

• Pat ribs dry with paper towel.  Flip rack over so back side of the ribs is facing up.  Using a butter knife, gently ease the thin silverskin from the back of the bones.  Using a paper towel, grasp the silverskin and pull off of the bones and discard.  This will ensure your ribs are more tender and cook evenly.
• Combine all ingredients for the dry rub and rub the back, front and edges of the ribs thoroughly.  Wrap in plastic wrap and refrigerate for 2 to 24 hours (24 hours is recommended)
• Remove ribs from fridge and bring to room temperature. Tightly wrap ribs in foil and place in a 250F oven on a cookie sheet, for 2 to 3 hours (pork ribs), or 3 to 4 hours (beef ribs).
• Meanwhile, in a large skillet, heat oil and saute the onions for the sauce over medium low heat until golden brown.  Add garlic and stirring constantly to prevent burning, saute for approximately 5 minutes longer.
• Add rest of ingredients, combine and simmer for 10 mins.  Let cool slightly and put into a blender.  Puree until smooth.
• After the ribs have cooked in the oven for the desired amount of time, open the foil and brush ribs all over with the BBQ sauce.
• Place on a BBQ grill over medium heat, or back into the oven.  As the sauce caramelizes, brush more on and remove from heat.  
• Let the rack rest for 10 mins before cutting into either one or two bone servings.  
• Serve with a side dish of the BBQ (in case anyone wants saucier ribs!!)
• ENJOY!

*I have found that stating the ribs in the oven and finishing on the grill provides not only the best flavour, but fall off the bone ribs!

Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Giant Yorkshire Dinner

This is a fantastic meal to make whenever you have leftover pot roast with gravy, onions, potatoes and carrots!!!  Easy, delicious and economical.  (I used the recipe from my Slow Cooker Roast Beef post for the original pot roast meal)

 GIANT YORKSHIRE DINNER

Ingredients:

1 cup cooked beef, shredded or cubed

1/2 cup cooked diced potato

1/2 cup cooked diced carrot

1 cooked diced onion

1/2 cup water

1 1/2 cups leftover beef gravy, divided

4 tsp Worcestershire sauce

1 1/2 tsp onion powder

3/4 tsp garlic powder

2 tbsp. butter (or margarine)

1 cup milk

2 eggs

1 cup flour

1/4 tsp salt

1/8 tsp black pepper

• Combine meat, vegetables, water, 1/4 cup gravy, Worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder.  Set aside.
• Put butter in a deep dish 10" pie plate and place in a cold oven.  Turn heat to 425F.
• Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds, or until thoroughly combined.
• Remove pie plate from the oven and pour the batter in the plate.  Spoon meat and vegetables into the centre of the pie plate.
• Place casserole in the oven for 30 minutes being careful not to open the oven door at that time as it will cause the Yorkshire to drop like a souffle!
• While casserole is baking, heat remaining 1 cup gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
• Serve casserole topped with gravy and ENJOY!

Loaded Baked Potato and Hot Wings Casserole

I saw this recipe on Facebook and kept it so I could try it one day...well that day came this week and BOY am I glad I made this!!!!  We all loved it but it was a bit spicy for the kids without Caesar dressing.  Once they added that, they ate it up!

LOADED BAKED POTATO & HOT WINGS CASSEROLE

Ingredients:

2lbs chicken breasts cut into 1" cubes

8 to 10 medium sized potatoes, peeled and diced into 1/2" cubes

1/3 cup of EVOO

1 1/2 tsp salt

1 tbsp black pepper

1 tbsp paprika

2 tbsp garlic powder

6 tbsp hot sauce

TOPPING:

2 cups grated cheese (I used goat marbled Cheddar)

1 cup crumbled bacon

1 cup diced green onions (I used leeks as that's what we got in our CSA, and lightly sauteed them!)

• Preheat oven to 500F.  Spray a 9x13 baking dish with cooking spray.
• In a large bowl, combine the extra virgin olive oil to hot sauce and mix well.  Add the diced potatoes and toss to coat.  Carefully remove the potatoes trying to retain as much sauce as possible.
• Place potatoes in prepared baking dish and put into the oven for 45 to 50 minutes.  Stir every 10 to 15 minutes to ensure even baking and crispy potatoes.
• Add diced chicken to the sauce and toss to coat well.  In a small bowl combine the ingredients for the topping.
• Remove the baking dish from the oven and lower the heat to 400F.  Place the diced chicken directly on top of the potatoes and sprinkle the toppings over the entire dish.
• Return to the oven for another 15 to 20 minutes (or until the cheese is melted and the chicken is cooked through.
• Remove and serve with additional hot sauce and/or Caesar salad dressing.
• ENJOY!!!

  

Cajun Shrimp & Sausage Fettuccini

I made this dish for my friend Anne who sent me a less-than-subtle message on Facebook asking for this dish (in fact she sent me the recipe and said "Make this for me")...so I did!  Here is a fantastic dish that I served at a dinner party and disappeared in no time!!!

CAJUN SHRIMP & SAUSAGE FETTUCCINE

Ingredients:

1/2 to 3/4 lb cooked fresh fettuccine

2 tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 tbsp plus 2 tsp Essence Seasoning (recipe below)

1 1/2 hot or smoked turkey sausages (I used turkey/chicken ones from Costco), diced into 1/2" pieces

1/2 cup diced green bell peppers

1/2 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan Reggiano or Peccorino Reggiano

 Essence Seasoning:

2 1/2 tbsp Hungarian paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

• Heat 1 tbsp of oil over medium heat in a large saute pan.  Season the shrimp with 2 tsp of the Essence.  Place the shrimp in the pan and saute until almost done.  Remove the shrimp from the pan and set aside.
• Place the remaining oil in the saute pan along with the onion and bell peppers.  Saute, stirring until the onions are translucent (about 3 mintues).  Add the sausage and cook another minute.
•  Add the garlic to the pan and saute, stirring quickly to avoid garlic burning, for another 30 seconds.
• Add the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.  Add the thyme, 1 tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook for an additional 2 minutes.
• Return the shrimp and pasta to the pan.  Continue to cook the sauce and pasta, stirring occasionally to combine.  Remove from the heat and add the basil and Parmesan.
• ENJOY!

Garam Masala Drumsticks with Aloo Gobi

We all love Indian food, but to make it from scratch can be VERY time consuming.  When I found this simplified recipe in February's issue of "Inspiring Ideas for Everyday Living", I decided to give it a try.  I'm so glad that I did!  The result was a delicious Indian meal in a fraction of the time, with minimal clean up!

GARAM MASALA DRUMSTICKS WITH ALOO GOBI

Ingredients:

1/2 cup dried breadcrumbs (or cornflakes like I used)

4 tsp garam masala

1/4 tsp each ground coriander, garlic powder and onion powder

Pinch each cayenne pepper and salt

4 skinless, chicken drumsticks

1 cup medium shredded unsweetened coconut

1 egg, beaten

ALOO GOBI

1 1/4 tsp ground cumin

3/4 tsp each ground coriander, curry powder and turmeric

1/2 tsp garlic powder

1/4 tsp salt

Pinch cayenne pepper

2 tbsp oil (coconut or olive)

2 cups cauliflower florets

340g mini yellow-fleshed potatoes, scrubbed and halved

CURRY YOGURT SAUCE

1/2 cup Balkan-style plain yogurt (or goat yogurt like I used)

2 tsp lemon juice

1/2 tsp liquid honey

• GARAM MASALA DRUMSTICKS:  In a resealable freezer bag, combine bread crumbs, garam masala, coriander, garlic powder, onion powder, cayenne pepper, salt and coconut.  
• Dip chicken into beaten egg and add chicken drumsticks to the bag and shake to coat each drumstick thoroughly.  Remove to a plate.
• ALOO GOBI:  In a small bowl, stir together cumin, coriander, curry powder, turmeric, garlic powder, salt and cayenne pepper.  Remove 1 tsp and set aside.  Stir oil into remaining spice mixture.
• Place cauliflower and potatoes in separate bowl and divide the oil mixture evenly between the two.  Toss each to coat the vegetables thoroughly.
• Arrange chicken drumsticks and potatoes on a foil-lined baking sheet; bake at 400F for 20 minutes.  Turn chicken and stir potatoes.  Add cauliflower to baking sheet; bake until juices run clear when chicken is pierced and cauliflower is beginning to brown (approx. 20 minutes).
• CURRY YOGURT SAUCE:  In a small bowl, stir together yogurt, reserved spice mixture, lemon juice and honey.  Serve with the chicken and vegetables
• ENJOY!            

*I served this dish with lime wedges to give the vegetables more zip!!

Almond Flour Pizza Crust (Gluten, Casein, Grains and Yeast Free!!!)

I have joined India and Greg in a rebalancing diet which excludes casein, wheat, refined sugar and yeast - this is a little tricky when it comes to one of my favourite foods - pizza.  Stumped, I decided to surf the web and found this fantastic website by "Ginger Lemon Girl" After reading this recipe I immediately went out and purchased "Bob's Red Mill" almond meal/flour and decided to treat us all to homemade pizza.  It was not only super-easy to create, but has a great texture and taste!!! YAY!  Pizza is back in my diet!!!

ALMOND FLOUR PIZZA CRUST

Ingredients:

2 cups almond flour

1/2 tsp salt

1/4 tsp baking soda

 1 tsp each; dried oregano, garlic powder and dried basil

3/4 cup pureed white beans (I used white kidney but cannellini or navy beans are also good!)

3 eggs

3 tbsp EVOO 

• Preheat oven to 350F.  Line a 12" round pizza pan or rectangular baking sheet with parchment paper.
• In a large bowl, mix all dry ingredients together.  In a smaller bowl mix the last three ingredients.  Combine dry and wet ingredients.  The dough is wetter than the average pizza dough, but don't worry!
• Using a spatula, gently spread the mixture over the pan to a thickness of 1/2" and place in the oven for 10 - 12 minutes, or until edges are lightly browned.
• Add your choice of toppings and bake for an additional 10 - 15 minutes, or until you toppings are cooked through or melted.
• ENJOY!!!!